Cuban Roasted Pork Sandwiches

(adapted from Taste of Home Holiday & Celebrations 2010)

  • 5-6 lb boneless pork shoulder roast (I used a 3.5 lb pork roast)
  • 4 garlic cloves, sliced (I used minced garlic)
  • 2 large onions, sliced (I used 1 onion, chopped)
  • 1 c orange juice
  • 1 c lime juice
  • 2 T dried oregano
  • 2 t ground cumin
  • 1 t salt
  • 1 t pepper
  • For the Sandwiches:
  • 4 loaves French bread (2 loaves here)
  • butter
  • mustard
  • sandwich pickles
  • thin sliced deli ham
  • swiss cheese, sliced

Put pork roast in a large Zip-loc bag.  Mix together the garlic, onions, orange juice, lime juice, oregano, cumin, salt and pepper and pour into bag with roast.  Refrigerate 8 hours or overnight.

Roast at 350 for about 2.5 hours (until a meat thermometer reaches 160).

Pork (on the plate - not the boys!!)
Pork (on the plate – not the boys!!)

Let the roast rest for about 10 minutes while you assemble the stuff for the sandwiches.

Cut a loaf of the French bread in half lengthwise and then into serving sizes (we got 4 sandwiches out of 1 loaf).  Once you have your sandwich made the way you like it, butter the bread (top and bottom) and  place it on a preheated panini grill (you could use an indoor grill or skillet, also) for about 4-5 minutes.


These were really good!!!  The boys ate theirs without pickles because they aren’t fans but I think the pickles and mustard make the sandwich!!!

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